granola + chill trays

While I was in London last week, I was inspired by a very simple pot of yogurt, granola and berries. I know this is nothing new, but each element was perfect and simple. The key was that the granola was more of a ‘crumb’ and therefore less likely to break my teeth. It was perfectly sweet enough with the (four!) berries, so I did not need any extra honey and the yogurt was thick and unctious, just like our neighbour’s sheep yogurt. All in all a delicious combination and a total inspiration for our new summer breakfast menu.

The other thing which impressed me in this tiny cafe in Bloomsbury was the ‘Staychill’ tray the yogurts were displayed on. I definitely want to buy one, if not two! They are designed in Sweden. The idea is you have two and alternate them. The trays are stored in the freezer and then when needed, put on the counter where goods can be placed on them and kept under 8 degrees for at least three hours. They will also be perfect for keeping my pizza toppings cool. A perfect low energy chilling solution. No need to plug in more fridge display units. Love it.

2 cups rolled oats, chopped up in a food processor
1/4 cup chia seeds
1/4 cup sesame seeds
1/2 cup flax seeds
1/2 cup chopped nuts
1/2 cup dried cranberries
1/2 cup pumpkin seeds
2 tbsp peanut butter
3/4 cup maple syrup


Preheat oven to 150 C

Mix all the dry ingredients, leaving out the dried cranberries.

Gently heat 1/2 cup maple syrup and the peanut butter and mix together.

Pour the syrup over the dry ingredients and combine.

Spread the mix over a baking tray and bake for 20 minutes.

Drizzle the remaining 1/4 cup of maple syrup over the granola, mix and bake for a further 10 minutes.

Take out of the oven and leave to cool completely, add the cranberries and store in an airtight glass jar.

tilly howard